In a saute pan on medium heat, heat the olive oil and crushed red pepper flakes. When the oil is hot, add the garlic and cook until it turns golden brown, but be careful not to burn it. Add the baby spinach and toss once. Deglaze the pan with white wine and turn off the heat. The spinach should be slightly wilted.
Add this mixture on top of your Maui dogs and add extra-sharp provolone on top of the spinach, to desired taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Maui D'Antuono of Maui's Dog House in North Wildwood, NJ.